Posts Tagged ‘holiday’


Holiday Mincemeat

This filling will make two 9″ pies. Use it also as a filling for baked apples or yeast coffeecakes.


Mashed Sweet Potatoes with Leeks and Peas

Stuffed into winter squash of any type, this makes a great main dish for a festive meal. Or, simply serve on its own for a colorful and nourishing side dish. Fresh sage leaves are easy to find this time of year in the produce section of well-stocked supermarkets.


Green Bean Casserole

2 lbs green beans, steamed until tender, drained
Creamy Mushroom Gravy (recipe follows)…


Hot Mulled Cider

2 quarts unsweetened apple cider
1 cup pineapple juice…


Hot Holiday Apple Punch

Recipe from Veggies Unite: A Vegetarian Thanksgiving email newsletter: Recipe from Karyl


Bryanna’s Vegan Pumpkin Pie

I don’t like pumpkin pie made with tofu-no one ever suspects this one doesn’t have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.


Chocolate Chanukkah Cookies

This recipe comes from the mother of a friend of mine that makes these cookies every year. They are lower in fat than more traditional cookies are always quickly gobbled up. I like using Star of David cutters, but gelt or dreidel cutters also work great. These cookies can also be frosted with royal icing or glazed.


Pumpkin Tofu Pie

Here is a recipe I found on vegweb posted by “mary.” I have not tried it, but it got good reviews.


Pumpkin Pie 3

Submitted by: Courtney


Pumpkin Pie (no Tofu)

I don’t like pumpkin pies with tofu for some reason, so I had to search for a good recipe without it. This one is great! I don’t remember where I found it, but I use it every year, and it is never turned down! I don’t like pie crust (I often just make the filling!), so I am sorry I cannot offer a good ff crust recipe. I have tried cutting out all of the sugar and using more maple syrup, which actually works fine, but I don’t remember the measurements I used…if you want a refined-sugar-free pumpkin pie, it can be done, though! Sorry I cannot be more exact. If I make it again this year, I’ll post the exact amounts to the list.


Mince “Meat” Pie

Here’s one that I used long ago. It’s from the November 1991 issue of Vegetarian Times, and until now it’s been in a binder with a lot of old recipes. I remember making it several times and liking it and then passing it along to my non-vegetarian father when he wanted to use up a lot of the citrus fruit he grows. He loved it, too.


Pumpkin Pie Wontons

These dessert wontons are a great way to serve pumpkin pie individually. Look for packaged wonton wrappers in Asian grocery stores. Be careful–many of them are not vegan.


Christmas Bread, Panettone-style

As promised I’m reporting on my weekend in the kitchen. I was aiming for a low-fat vegan panettone, but I had forgotten to buy the essential aniseed! Here’s what I made and it’s pretty darn good. I think I’ll call it PaneCathy.

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      I was in graduate school the first time I made bread. Years before I became vegetarian, I was trying on vegetarianism as a weight-loss diet and cooking vegetarian dishes out of a popular cookbook of that era. For some reason, the book’s authors recommended cooking whole wheat bread in 2-quart cans, the kind juice comes […]
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      September was a bit of a bumpy month for me–literally. About 3 weeks ago, walking full speed and barefoot, I ran my left little toe smack into one of the hardwood claw feet on my couch. The impact separated it from the rest of my toes, and instantly I knew I was in very painful […]